Vadouvan yoghurt curry with chicken

Main Courses (Main course (4 servings))

500-600 g chicken filets or thighs
2 tbsp vegetable oil
1 onion, finely chopped
1 tbsp + 1 tsp vadouvan
(ready-made spice mix, a sort of curry)

300 ml Turkish or Greek yogurt
50 g ground almonds
1 tbsp rose water
pepper and salt
½ a bunch coriander, leaves roughly chopped



Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat. Add 1 tablespoon of vadouvan to the onion and fry briefly. Place chicken thighs in the pan and fry them briefly from all sides. Pour the yogurt and rose water on the chicken and stir everything. Scrape the bottom of the pan.  Stir in ground almonds and ½ a teaspoon of salt. Let the chicken cook on low heat, with the lid on the pan yarn for 10 to 15 minutes. Stir in 1 more teaspoon of vadouvan just before the chicken is done and add salt and pepper. Sprinkle with coriander leaves. Keep a few leaves for decoration. Goes well with rice and/or lentils, naan or other flat bread and green beans.

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